Turkey Breast in Coconut Milk
2 servings
25 minutes
Turkey breast in coconut milk is a gourmet dish of Pan-Asian cuisine that harmoniously combines the tenderness of turkey, the spiciness of spices, and the rich aroma of coconut. This dish can be found in Thai and Indonesian cuisine, where coconut milk gives meat softness while curry, lemongrass, and galangal add zest and depth of flavor. The sautéed turkey pieces acquire a golden crust and are then infused with a creamy coconut texture with hints of ginger and garlic. The heat from chili pepper adds brightness, while sea salt and a blend of ground peppers enhance the taste. It pairs perfectly with rice or noodles, turning dinner into a gastronomic journey through Asia.
1
Slice lemongrass and ginger.
- Lemongrass: 15 g
- Ginger: 25 g
2
Chop the onion into cubes.
- Onion: 110 g
3
Slice the galangal root.
- Galangal root: 30 g
4
Heat olive oil in a pan.
- Olive oil: 1.5 tablespoon
5
Cut the turkey into cubes.
- Turkey breast: 650 g
6
Place ginger and lemongrass in the pan. Sauté for 2-3 minutes, stirring occasionally.
- Ginger: 25 g
- Lemongrass: 15 g
7
Remove ginger and lemongrass. Place galangal root and onion in the pan.
- Ginger: 25 g
- Lemongrass: 15 g
- Galangal root: 30 g
- Onion: 110 g
8
After 2 minutes, stir and place the turkey in the pan.
- Turkey breast: 650 g
9
Salt and fry for 3-4 minutes.
- Sea salt: to taste
10
Stir and add pepper. Reduce heat to medium and fry for another 5 minutes.
- Ground pepper blend: to taste
11
Chop the chili and garlic coarsely.
- Chili pepper: 10 g
- Garlic: 25 g
12
Add chili and garlic to the turkey. Mix.
- Chili pepper: 10 g
- Garlic: 25 g
13
Add coconut milk and cream.
- Coconut milk: 130 ml
- Single cream 10% fat: 20 ml
14
Add curry and mix thoroughly. Simmer for about 3 more minutes.
- Curry powder: 1 teaspoon
15
Place on a plate and serve.
